Instructions: Melt 1/2 cup butter and baking chocolate. Blend in sugar, 1 teaspoon vanilla, egg, graham crackers, coconut, and nuts. Mix well with a spoon, then with hands. Press mixture ungreased 11 1/2 x 7 1/2 x 1 1/2-inch pan; refrigerate Mix together 1/4 cup butter, light cream, confectioners sugar, and 1 teaspoon vanilla; beat well. Spread over chocolate mixture in pan; chill. Melt semi-sweet chocolate and paramount crystals over hot, not boiling, water. Spread melted chocolate over white filling; chill. Cut into 1-inch squares. Store in refrigerator.

Makes about 56 pieces.

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